Call for Submissions – Issue 1.2 – Amuse-Bouche


An amuse-bouche is a single, bite-sized hors d’œuvre. Often complemented by a particular wine, amuse-bouches both prepare the guest for the meal and offer a glimpse into the chef’s approach to the art of cuisine.

Poetry too, lives in the mouth. It comes alive the moment it possesses the tongue.

Take for example a bite of Neruda: ‘I want to eat your skin like a whole almond’. Or taste the words of Cohen:  ‘…my mouth on the dew of your thighs’. Savour the sound of Plath: ‘They hunted the stones, taciturn and separate/The mouth-hole crying their locations./Drunk as a foetus/I suck at the paps of darkness.’ Spit out Bolano: ‘First, he came inside me,/then he came in my mouth, and the third time, barely/a thread of water, a short fishing line, between my breasts”.  Let Lorca bite back:  “But hurry, let’s entwine ourselves as one, our mouth broken, our soul bitten by love, so time discovers us safely destroyed”.

For Issue 1.2 “Amuse-Bouche”, The Pickled Body seeks poetry that pushes the tongue to action. To fill the mouth with words until it has no choice but to speak them. Send us something delicious: poems that balance on the knife’s edge, or yield to the spoon as it cracks the burnt sugar layer of crème brûlée; poetry that is holier than the Last Supper, and with more duende than a leg of jamon Iberico.

Amuse our bouches.

Give us something on the verge of gluttony – but that doesn’t bite off more than it can chew. Send up to three of your best to Please include “Amuse Bouche” in the subject line.  Poems must not have been published elsewhere, and should be included in your email as an attachment (word doc/pdf file).

Deadline for submissions:  January 31, 2014


The Pickled Body

One thought on “Call for Submissions – Issue 1.2 – Amuse-Bouche

  1. Pingback: The Pickled Body 1.2: Amuse-Bouche | A Dreaming Skin

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